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Amaranth, like Quinoa, is often referred to as a grain, because of its taste and the way it is cooked, but it is actually a seed. Amaranth, an ancient crop originating in the Americas, can be used as a high-protein grain or as a leafy vegetable. The largest acreage of Amaranth grown was during the height of the Aztec civilization in Mexico in the 1400's.Amaranth is highly nutritious, and is unusual in that it offers a complete form of a vegetable protein.  It contains a good source of dietary fiber, calcium and minerals such as iron (Amaranth is reported to have 8 times more iron than wheat), magnesium, phosphorus, copper and manganese. Amaranth is a good source of all essential amino acids, in particular lysine.Amaranth has been used for food by humans in a number of ways. The most common usage is to grind the grain into flour for use in breads, noodles, pancakes, cereals, granola, cookies, or other flour-based products. The grain can be popped like popcorn or flaked like oatmeal.  If you are looking to add this grain variety to your diet, be ready to do some experimenting with both the flour and the seed/grain in whole form.  The addition of Amaranth can prove to add to your nutrition. It is a gluten free food which is easily digested.

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Category: Amaranth